Blackberry jam on English Muffin on white plate
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5 from 11 votes

Low Sugar Blackberry Jam

This low sugar Blackberry Jam Recipe is far superior to anything you can buy at the store! This Blackberry Jam Recipe is tart, yet sweet, and just tastes like a summer day! 
Course jam, sauce
Cuisine American
Keyword blackberry jam,, blackberry jelly,, blackberry preserves,, seedless blackberry jam,
Prep Time 20 minutes
Cook Time 20 minutes
Process time 15 minutes
Total Time 40 minutes
Servings 32 tablespoons
Calories 18kcal
Author Beth Neels

Equipment

Ingredients

  • 1 1/3 cups prepared blackberry juice
  • 1/3 cup Unsweetened Fruit Juice , thawed frozen juice concentrate or water
  • 1 1/2 tbsp Low Sugar Pectin
  • 1/2 cup up to 1/2 Cup sugar, sugar substitute or honey

Instructions

  • Juice blackberries, either with this attachment for your kitchen aid, using a food mill or other juicer, or by hand. The easiest way to juice them by hand is to let them cook down for about 15 minutes in a a bit of water. Then run the juice through a sieve lined with cheesecloth. Juice can be frozen for later use.
  • Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
  • Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
  • Add juice and water to a large, heavy bottom pot. Heat over high heat.
  • Meanwhile, mix low sugar pectin with 1/4 cup of sugar to keep the pectin from clumping, Add the mixture to the pot. Stir constantly, after pectin is added.
  • Bring blackberries to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
  • Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute
  • Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean paper towel and place lid on. Add band and tighten to fingertip tight.
  • Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
  • Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
  • After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
  • Jars that have sealed should be stored in a cool place for up to a year. (If it lasts that long!)
  • This recipe makes 2 half pint jars jam.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Sodium: 4mg | Potassium: 9mg | Sugar: 4g | Vitamin C: 4mg | Iron: 0.1mg